Huevos Divorciados with Sweet Potato Hash
Prep time: 
Cook time: 
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Serves: 2 servings
Huevos divorciados is a classic Mexican breakfast that's just as amazing for dinner. Homemade salsa verde makes it extra special!
  • 2 tablespoons ghee
  • 2 medium sweet potatoes, peeled and cut into small bite-size chunks (I used white sweet potatoes)
  • 1 large shallot or 1 small red onion, finely chopped
  • ¼ teaspoon flaky sea salt, or more to taste
  • Freshly ground black pepper
  • 4 large eggs
  • ½ cup Salsa Verde (see below), warmed
  • ½ cup Ancho Chile Salsa (page 37), warmed (or substitute store-bought roasted tomato salsa)
  1. Heat one tablespoon of the ghee in a large skillet with a lid over medium-high heat. Add the sweet potatoes, toss to coat with the ghee, and cover the pan. Cook until nice and brown, about 5 minutes, stirring once about halfway through. Remove the lid and stir in the shallot, salt, and a few grinds of pepper. Cook, stirring occasionally, until the shallot is somewhat browned and the sweet potatoes are tender, about 5 minutes. Cover and keep warm.
  2. Heat the remaining one tablespoon ghee in another large skillet and fry the eggs to your liking. Season with salt and pepper to taste.
  3. To serve, divide the sweet potatoes between two large plates, forming a column down the middle. Spoon the warm salsa verde onto one side of each plate and the warm ancho chile salsa onto the other side. Place a fried egg on top of each pool of salsa and serve right away.
Recipe by A Calculated Whisk at